PRIME RIB BURGER QUESADILLAS
RECIPE TYPE
Under 30 min, Beef
SERVES
6
Prep time: 5 min
Total time: 20 min
Ingredients
2 cups roughly chopped leftover prime rib roast (or any leftover roast or pick-up our Deli Roast Chimichurri Beef sliced fresh to order at our Deli Counter)
2 cups grated cheddar cheese
1/4 cup Longo’s Mayonnaise
2 tbsp Longo’s Essentials Yellow Mustard
2 Longo’s Baby Dill Pickles
6 large Longo’s Flour Tortillas
1/4 cup minced onion
1 tomato, seeded and diced
Directions
Place roast in food processor; pulse a few times. Add cheese, mayonnaise, mustard and pickles; pulse until chopped and combined but not puréed.
Spread beef and cheese mixture evenly onto one side of each tortilla, leaving a 1-inch rim around the edges. Sprinkle onion and tomato evenly overtop and fold to enclose.
Toast quesadillas in batches in skillet set over medium heat (or on outdoor barbecue set to medium) for 2 to 3 minutes per side or until browned and melty. Transfer to cutting board and let stand for 2 to 3 minutes before cutting into wedges.
A Dash of Advice
NUTRITIONAL INFORMATION
Protein 27g | Fibre 3g |
Fat 29g | Sugar 3g |
Carbs 36g | Sodium 1,110mg |
